This Licence to Cook tutorial is about healthy eating and describes the variety of foods needed for a balanced diet, giving examples of each type. The differentiated slides cover:

• The Eatwell plate
• Examples of food in each of the five food groups
• A balanced diet
• Healthy food choices...

This Licence to Cook tutorial provides eight tips for making healthier food choices. The differentiated slides cover:

• Basing meals on starchy foods
• Eating lots of fruit and vegetables
• Eating more fish
• Reducing intake of saturated fat and sugar
• Reducing salt intake
•...

This resource can be used to demonstrate an understanding of the role of emulsifiers and stabilisers in the food industry to retain the physical quality of products in terms of texture and mouth feel. A research task involves a survey of commercially produced coleslaw and designing and manufacturing an equivalent....

These Licence to Cook teachers' notes provide guidance for lessons covering diet and nutrition, wise food shopping, and hygiene and safety. Activities are suggested for each learning area, including timings, and teachers can select those most appropriate for their circumstances and students. All activities are...

This resource investigates the use of flavourings in a milkshake. Natural and artificial vanilla flavourings are used to manufacture the product and a taste panel used to judge the preferred flavour. Costs of manufacture are also calculated in the activity.

From the Chilled Food Association, this resource helps students to think about bacterial contamination of food and how the risk of contamination can be reduced. The materials are aimed at STEM ambassadors or company personnel running a session in a secondary school. However, they can be adapted for use by teachers...

From the Chilled Food Association, this resource helps children to think about hygiene and in particular the importance of washing hands. The materials are aimed at STEM ambassadors but are readily adapted for use by teachers in the classroom.

The materials consist of a lesson plan, stimulus materials and...

Food Lab is a collection of simple food-based experiments suitable for Scottish P4-7 (Primary Upper Stages) classes or English Key Stages Two and Three. The activities investigate the chemistry of food, including substances that food contains, mixtures, changes in substances and healthy eating options. Spectacular...

The Food Technology in the Curriculum course was part of the Teach Food Technology national training programme. The one day course was supported by the Licence to Cook programme and case studies by lead practitioners.

The training materials focus on the nature of food technology within design and technology...

Colourful posters from the ...

This lesson looks at the seasonaility of certain foods and the advantages of buying and eating food that is in season. Pupils also explore the role of imported foods and consider the impact of food travelling long distances. They are introduced to the term 'food provenance' and discuss where familiar foods found in...

This resource can be used to demonstrate an understanding of the role of food colourings in products. Activities include an extraction of the food colours used in sweets and then a separation of these colours using chromatography. A final task involves investigating how acid and alkali levels affect both natural...

From Practical Action, in this activity students design and make a product using local and/or organic ingredients. They will also gain knowledge and understanding of the design and make process, write a design specification and produce a step-by-step plan for making a product. Further resources are available from...